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MICROBIOLOGY CHEMICAL of Pungent chili spice: | |
Staphylococcus | <100/g |
Aflatoxin | B1B2G1G2<10PPB; B1<5PPB |
Bacillus Cereus | <10,000/g |
Moisture | ≤14% |
Acid Insoluble Ash | ≤1% |
Salmonella | Negative |
Total Ash | <7% |
Ochratoxin | <10PPB |
Escherichia coli | <1,000/g |
Scoville Heat Units | As per sample |
Yeast & Mold | <10,000/g |
Colour Value | As per sample |
Clostridium | < 10,000/ |
Weight (kg) | 25 |
Shelf Life | 24 Months |
Brand Name | xinglong |
Model Number | xinglong-01 |
Type | Chilli & Pepper |
Moisture | 8%max |
Heat level | 0-100SHU |
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